5 Tips para la Escalopa de Pollo perfecta (Milanesa crocante de Pollo) | Slucook

Did your chicken turn out dry? Was the cutlet drenched in oil? Here are some tips to ensure it cooks evenly, is juicy, and crispy at the same time. While the traditional cutlet is coated in fine-grain breadcrumbs, panko breadcrumbs add extra crispiness. If you want to stick with the classic, use regular breadcrumbs. If you like the crispiness of the one I made in this video, try it with panko. 1. Clean the chicken. Remove any fat and cartilage. None of that adds to the flavor. 2. Flatten the chicken. It's crucial that the entire surface is the same thickness for even cooking. 3. Flatten it with a hammer or rolling pin. The more surface area, the better. It will be crispier. 4. Cook it in plenty of oil (deep oil). The more oil in the pan, the less oil will remain on your cutlet. Yes, even though it sounds strange. When using a lot of oil, you won't lower the temperature as much when you add the breaded cutlet, and as I've explained before, the more temperature control you have, the greater the water evaporation and therefore the less contact time between the oil and your cutlet, resulting in a much less "oily" product. Don't cook it in very hot oil. 170-180 degrees Celsius is perfect, and it ensures the chicken cooks through before the outside gets too brown. 5. As soon as you remove it, place it on a wire rack so that air can circulate on all sides. This ensures less oil and more crispiness. I'll show you the details in the video! I hope you like it and share it! Remember to subscribe and click the bell so you can get a notification with all my videos and not miss any! Follow me on my social media:   / slucook     / slucook     / slucook   #chickenmilanesa #milanesa #escalope